Crock Bean Soup with Kale

By Tonya_Speed

NUTRITION per serving: 349 Calories; 8g Fat; 19g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 ½ Vegetable; 1 1/2 Fat. Points: 7

Ingredients

• 3 tablespoons olive oil
• 3 medium onions, chopped
• 1 medium carrot, chopped
• 3 cloves garlic, pressed
• 1 bunch kale, trimmed and sliced
• 1 pound dried Cannellini beans, sorted, rinsed and soaked overnight
• 1/4 teaspoon crushed red pepper flakes
• 5 cups low sodium chicken broth
• 1/4 cup tomato sauce
• Freshly ground black pepper, to taste

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a skillet over medium-high heat; add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. Drain soaked beans and place in a slow cooker; add crushed red pepper flakes and the contents of the skillet; cover with the broth. Cover and cook on HIGH for 8 hours or until beans are tender. Add tomato sauce and pepper; stir and serve.

SERVING SUGGESTION: Serve grilled cheese sandwiches on the side.